Ljutenica (pepper and tomato spread)

Instructions

1. Grill the peppers and aubergines in the oven or over a flame until the skin blackens, then seal them in a bag for 10 minutes before peeling.
2. Roughly chop the peppers and aubergines, then crush the garlic.
3. In a large frying pan or casserole, heat the oil and add the vegetables, garlic, peeled tomatoes and tomato paste.
4. Simmer gently for 1 h 30, stirring often, until you have a thick purée that no longer releases water.
5. Off the heat, season with salt, paprika and pepper, then blend if you prefer a smooth texture.
6. Pour into sterilised jars, cover with a thin layer of oil, then refrigerate or serve straight away.